Directions

In a medium size bowl, add all the ingredients for the rice balls and stir well to incorporate. Season with salt and pepper. Refrigerate the mix for approximately one hour until the mixture stiffens a bit.

Using a mini scooper, scoop the rice into balls, place on a cookie sheet lined with parchment. Once all scooped, hand roll each ball to create tight and even rice balls.

Roll the balls into the flour, then gently toss them in your fingers to remove any excess flour, place into the egg wash to coat then into the breadcrumbs making sure the entire ball is covered. You may choose to place back into the egg wash then breadcrumbs for a crunchier coating. They can be refrigerated for up to one day.

Preheat a deep fat fryer to 350 degrees F. Place the balls into the fryer and cook until golden, drain on a towel and serve on a platter sprinkled with fresh grated pecorino.